WILD DUCK IN BAG 
2 lg. ducks (mallards) or 1 lg. wild goose
1 pkg. (3/4 oz.) brown gravy mix
1/4 c. flour
1 1/2 tsp. salt
2 tbsp. sugar
1 c. hot water
2 tbsp. orange marmalade
1 can (6 oz.) frozen orange juice concentrate, thawed

Preheat oven to 375 degrees. Combine all ingredients except waterfowl and pour into a large (14x20 inch) Brown-In-Bag. Place your bag in a 2 inch deep roasting pan. If birds are fatty, prick skin with a fork. Add fowl to bag turning each to moisten all sides. Close bag loosely with twist tie about 2 inches from ducks. Make six 1/2 inch slits in top of bag. Then cook ducks 1 1/2 to 2 hours or if you cook a goose for 2 1/2 hours or until they test tender. Pour sauce in bowl and after skimming off excess fat your gravy is ready to serve.

recipe reviews
Wild Duck in Bag
   #66108
 Helen (Australia) says:
Very easy to prepare and oh so delicious. We were given a brace of wild black ducks and I was wondering how to cook them when i came across this recipe. I did modify a bit by using fresh oranges and rind instead of concentrate and apricot preserves wince I didn't have any marmalade. Ducks were small and not fatty so took only an hour to cook in oven bag. Served them with roast potatoes and grren beans with gravy all over. Delicious and very little washing up thanks to oven bag!

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